Influence of different essential oils on refrigerated fish patties produced from bonito fish (Sarda sarda Bloch, 1793)

Abstract

Guran H.S., Oksuztepe G., Coban O.E., Incili G.K. (2015): Influence of different essential oils on refrigerated fish patties produced from bonito fish (Sarda sarda Bloch, 1793). Czech J. Food Sci., 33: 37-44.The effects of different concentrations of thyme (group T), clove (group Cl), and rosemary (group R) extracts on the microbiological, chemical, and sensory attributes of fish patty made from the bonito fish (Sarda sarda Bloch, 1793) were investigated. The numbers of total mesophilic aerobic bacteria, coliform bacteria, Staphylococcus-Micrococcus spp. and yeasts and moulds in group R were lower than those of the other groups during storage (P < 0.05). During the storage period, total volatile basic nitrogen (TVB-N), thiobarbituric acid index (TBA-i), peroxide values, and free fatty acid content gradually increased in all groups, and significant differences were found between the groups (P < 0.05). The results of sensory evaluation showed that the shelf life of fish patties was 4 days for the control group, and 8, 10, and 14 days for the groups treated with thyme, clove and rosemary essential oil, respectively (P < 0.05). In conclusion, the addition of essential oils showed a positive effect on the product shelf-life; and in particular, rosemary essential oil produced a remarkable effect.

Modeling the microbiological effect of essential peppermint oil‐supplemented chitosan film on Bonito fish (Sarda sarda) fillets and analysis via image processing methods

“…As seen from Figure 5, the shelf life was extended about 3-4 days for the total LAB, and this result is consistent with the previous similar study. In another study, Bonito fish was marinated, essential oils such as thyme, clove, and rosemary were added and stored at +4 C, and then it has been reported that the shelf life can be extended about 4-6 days for the TMAB and yeast-mold values (Guran et al, 2015). In the current study, as shown in Figures 5 and 6, the microbial deterioration was delayed by approximately 4 days for the essential peppermint oil-supplemented chitosan filmcoated Bonito fish.…”

“…Hence, chitosan film coating and essential peppermint oil used to extend the shelf life of other seafood can also be used for the purpose of extending the shelf life of Bonito fish while preserving the chemical, microbiological, and sensory properties (Alak et al, ; Alak et al, ). However, there are only literature studies aiming to increase the shelf life of Bonito fish and its products by using different essential oils (Guran et al, ). There is no study on the effect of chitosan film or essential peppermint oil added chitosan film coating on the microbiological values of Bonito fish during storage period.…”

Influence of chitosan nanoparticles and fennel essential oils (Foeniculum vulgare) on the shelf life of Huso huso fish fillets during the storage

“…It has been reported that EOs and other natural preservatives are able to reduce the oxidation reactions in meat products. Guran, Oksuztepe, Coban, and Incili () observed that using EOs, such as thyme, sage, cloves, and rosemary in smoked rainbow trout, reduced the rate of hydroperoxide formation compared with control sample while there was no significant difference between the studied EOs in terms of reduction in PV. In fact, the phenolic compounds in the EOs by trapping the free radicals of the primary steps of oxidation (starting and propagation), through the formation of phenolic radicals, retard the spread of radicals and oxidation of fish oils (Maqsood & Benjakul, ).…”

Effects of Fibers on the Quality of Fish Patties Stored at (0-4ºc)

“…Similar to the AP counts, the lowest YM counts were observed in the fish patties with AF 400 during whole storage period at 0-4°C Kilinc (2009) did not detect any yeasts and molds in anchovy patties during refrigerated storage period. However, Guran et al (2015) determined YM counts in fish patties during the storage at 4°C as 2.48 (0. day), 2.89 (2. day) and 3.20 (4. day). In that study, results of sensory evaluation showed that the shelf life of fish patties was 4 days.…”